Fresh and healthy vegan spring rolls packed with crisp vegetables, vermicelli noodles, and tofu, served with a side of hoisin-peanut sauce for dipping.
Vegan Spring Rolls
Goi Cuon Chay
Fresh and healthy vegan spring rolls packed with crisp vegetables, vermicelli noodles, and tofu, served with a side of hoisin-peanut sauce for dipping.
About this recipe
Method
25 min prep
- 1
Marinate the tofu slices in soy sauce for 15 minutes.
- 2
Prepare a bowl of warm water for soaking the rice paper wrappers.
- 3
Soak rice paper wrapper in warm water until soft and pliable, then lay flat on a clean surface.
- 4
On the bottom third of the wrapper, layer lettuce, vermicelli noodles, cucumber, carrot, mint, cilantro, and a slice of tofu.
- 5
Roll the wrapper, tucking in the sides as you roll, tightly securing the filling.
- 6
To make the dipping sauce, mix hoisin sauce, peanut butter, and rice vinegar. Add a little water to reach desired consistency, then sprinkle with crushed peanuts.
- 7
Serve the spring rolls with the dipping sauce.
Courses: Lunch, Dinner, Snacks
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